Description
These creamy milk-based mashed potatoes with butter are smooth, fluffy, and full of classic comfort. Made with simple ingredients and rich flavor, they’re the perfect side dish for any meal.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1½ teaspoons salt (plus more for boiling water)
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped (optional)
Instructions
- Peel and chop the potatoes into evenly sized chunks.
- Add them to a large pot of cold, salted water and bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes until fork-tender.
- Drain the potatoes and return them to the hot pot. Let sit for 1 to 2 minutes.
- Mash the potatoes until smooth using a masher or ricer.
- Warm the milk and butter together in a small saucepan.
- Gradually stir the warm milk and butter mixture into the mashed potatoes until creamy.
- Season with salt and pepper to taste and mix gently.
- Transfer to a serving bowl and top with an extra pat of butter and fresh parsley if using.
Notes
- Use starchy potatoes like russet for best texture.
- Warming the milk and butter helps them blend better and keeps potatoes hot.
- Don’t overmix — it can make the potatoes gluey.
- Leftovers can be repurposed into potato cakes or shepherd’s pie.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: mashed potatoes, creamy mashed potatoes, milk mashed potatoes, buttered mashed potatoes, potato side dish